HomeMy WebLinkAbout2017-4-20 - 138 Ayers Road - Food Inspection Report EHS-106-Rev.11/05 INSPECTION REPORT STATE OF CONNECTICUT ❑ ROUTINE INSPECTION ❑ REINSPECTION
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH ;)-PREOPERATIONAL ❑ OTHER
410 Capitol Avenue,MS#11 FDP,Hartford,CT 06134
NAME OF ESTABLISHMENT
ESTAB
ESTABLISHMENT
STREET /?U TOWN
ADDRESS
OWNER or o INSPECTION ,
OPERATOR 04 e4 " K j'e", ov) LDATE and TIME
Based on an inspection this day,the items marked below identify the violations in operation or facilities which must be corrected by the date specified below.
SOURCES OF FOOD EQUIPMENT&UTENSILS:CLEANLINESS VERMIN CONTROL
1 Approved source,wholesome, 4 21 Preflushed,scraped,soaked and racked 42 Presence of insects/rodents 2
nonadulterated 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 1
2 Original container,properly labeled 1 23 9ccurate thermometers provided,dish basket if used insects/rodents
-24 %nitization rinse(hot water-chemical)
FOOD PROTECTION Clean wiping cloths F .ORS,WALLS&CEILINGS
3 Potentially hazardous food meets 4 26 Food-contact surfaces of utensils& 2 ors:floor covering installed,
temperature requirements during storage, equipment clean constructed as required,good repair,clean
preparation,display,service,and
t
transportation 27 Nonfood-contact surfaces of utensils& 1 45 Floors,graded,drained as required / 1
equipment clean 46 Floor,wall juncture covered _
4 Adequate facilities to maintain product 2 28 Equipmentlutensils,storage,handling 1 47 Mats removable,good repair,clean
temperature thermometers orovided
5 Potentially hazardous food properly thawed 2 48 Exterior walking,driving surfaces, 1
6 Unwrapped or potentially hazardous food 4 WATER SUPPLY I good repair,clean
not re-served 29 Water source adequate,safe 4 49 Walls,ceilings attached,equipment properly 1
,d during storage preparation 30 Hot and cold water under pressure, 2 constructed,good repair,clean. Wall&ceiling
2 provided as required surfaces as required.
50 Dustless cleaning methods used, 1
SEWAGE DISPOSAL cleaning equipment properly stored
2 31 Sewage disposal approved 4
10 Food dispensing utensils properly stored 1 32 Proper disposal of waste water 1 LIGHTING&VENTILATION
11 Toxic items properly stored,labeled,used 4 51 Adequate lighting provided as required 1
PLUMBING 52 Room free of steam,smoke odors 1
PERSONNEL 33 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,vented as required
12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4
DRESSING ROOMS&LOCKERS
CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 Rooms adequate,clean,adequate lockers 1
13 Handwashing facilities provided, 4 35 Adequate,convenient,accessible,designed, 4 provided,facilities clean
personnel hands washed,clean installed
14 Clean outer clothes,effective hair restraints 1 36 Toilet rooms enclosed with self-closing door 1
15 Goerf h,rnonir.nrp�hres smnkinn 2 37 Proper fixtures provided,good repair,clean HOUSEKEEPING
55 Establishment and premises free of litter,no 1
EQUIPMENT& UTENSILS: DESIGN, HANDWASHING FACILITIES insect/rodent harborage,no unnecessary articles
CONSTRUCTION&INSTALLATION 38 Suitable hand cleaner and sanitary towels 1 56 Complete separation from living/sleeping quarters 1
16 Food-contact surfaces designed,constructed, 2 approved hand drying devices provided, and laundry
maintained,installed,located tissue waste receptacles provided
57 Cleanlsoiled linens stored properly 1
17 Nonfood-contact surfaces designed, 1 58 No live birds,turtles,or other animals 1
constructed,maintained,installed,located GARBAGEIRUBBISH STORAGE&DISPOS I(except guide dogs)
18 Single service articles,storage,dispensing 2 39 Approved containers,adequate number, 1
19 No reuse of single service article covered,rodent proof,clean SMOKING PROHIBITED
20 Dishwashing facilities approved design,adequately 2 40 Storage area/rooms,enclosures- 59 1 Smoking prohibited,signs posted at each 3
constructed,maintained,installed,located properly constructed,clean entrance
1
41 Garbage disposed of in an approved manner,
at approved frequency QUALIFIED FOOD OPERATOR
DEMERIT SCORE 60 Qualified Food Operator 3
4 3 X2_
RISK FACTOR VIOLATIONS IN RED 61 Designated alternate 2
% 62 Written documentation of training program 2
per' q�1
TOTAL RATING Date Corrections Due Signal a of (`/
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/ DESCRin ICIENCIESrON<ONttNUATIONSHEETS
DISTRIBUTION:I" -White—Health Department 2"d—Yellow—Owner/Operator
I
Page / Of
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION
INSPECTION FORM# REMARKS
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INITIAL(INSPECTOR) INITIAL(PERSON IN CH(GE)
Distribution: 1st-White-Health Department 2nd-Yellow-Ow /Manager